Baked Salmon and Cabbage
This Baked Salmon and Cabbage recipe is an easy oven-baked sheet pan meal that's a breeze to make.
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Ingredients
- 4 salmon filets, skin-on (about 4oz each)
- ½ head red cabbage, core removed and roughly chopped
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil, divided
- ½ teaspoon garlic powder
- Pinch salt and pepper
- 2 teaspoons rice vinegar
- 1 cucumber, seedless, sliced into half-moons
- 1 ½ cups rice
Instructions
Prep:
- Preheat oven to 450F and place oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper. Spray oil over the foil or parchment.
- Cook the rice according to package directions. 1 ½ cups rice + 3 cups water for 18 to 20 minutes.
- Pat the salmon dry with paper towels and place it on one side of the greased baking sheet, skin side down if your salmon has skin.
- Place the cabbage pieces on the other side of the baking sheet. Drizzle with 1 tablespoon of sesame oil, and season with salt and pepper. Toss to combine.
- In a small bowl combine the maple syrup, soy sauce, 1 tablespoon of sesame oil, garlic powder, salt, and pepper. Pour this sauce over the salmon fillets.
Bake:
- Bake in the preheated oven for 15 minutes until the cabbage is tender and the salmon separates easily into flakes when separated with a fork.
- While the salmon is baking, toss the sliced cucumbers with the rice vinegar in a bowl. Season to taste with a little salt and pepper.
Serve:
- Serve the cooked rice, baked salmon, roasted cabbage, and seasoned cucumbers on a plate.
Notes
Nutritional information is for salmon and cabbage only; it doesn't include rice.
Nutrition
Serving: 1 serving | Calories: 367kcal | Carbohydrates: 15g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 248mg | Potassium: 1129mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1238IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg
